Make the crumb topping first, so you'll have it ready when the cake batter is done.
Add 1 cup sugar and 2/3 cup flour in a bowl and blend.
Cut in the 6 tablespoons of butter with two knives until the mixture is crumbly and relatively evenly textured.
Now for the cake! Sift the 2 cups flour and baking powder together in a bowl.
In another bowl, combine 1/4 cup milk, 3/4 cups sugar, 1/2 cup Greek yogurt, 1/4 cup butter, egg, Meyer lemon juice and zest.
Beat the mixture until it has a creamy texture.
Add the flour/baking powder mixture in spoonfuls, folding the dry ingredients into the batter until just blended together. Do not beat.
Fold in in the raspberries.
Add the batter to a 10-inch round cake pan in spoonfuls.
Sprinkle the crumb topping on top of the batter.
Bake at 350 degrees Fahrenheit for about 45 to 50 minutes.
Once the cake is done, combine the Meyer lemon juice and icing sugar for the glaze, blending until smooth.
Drizzle the glaze over the cake.